With potatoes and cheese, what's not to love?
Try this simple British classic for your next comfort meal fix. It goes really well with just about anything or even on its own, straight from the oven.
Basic bubble and squeak combines leftover vegetables with mashed potatoes, heated up in some butter in a pan. You don't really need a recipe for it, but there are plenty of variations out there, from the simple to the sublime.
If you don't have any leftovers handy, here's a simple take on the hearty side dish, complete with a crown of melted cheddar cheese.
Cheesy Baked Bubble and Squeak Recipe:
Ingredients (serves 6):
- 3 large potatoes, scrubbed clean
- 4 T. salted butter, divided
- 1/2 cup chopped onion
- 2 cups chopped Savoy cabbage
- Salt, black pepper, and garlic powder to taste
- 2 T. milk
- 1/2 cup shredded cheddar cheese
Preheat the oven to 350 degrees. On the stove, get a large pot of salted water boiling over high heat. Peel and chop your potatoes into large chunks, then boil until fork-tender, about 15-18 minutes.
While the potatoes are cooking, in a large frying pan, melt one tablespoon of butter over medium-high heat. Sautée the chopped onion and cabbage, stirring periodically, until wilted. Season to taste with salt, black pepper, and garlic powder. Turn off the heat and set the pan aside.
Drain the boiled potatoes, turn off the heat, and make quick mashed potatoes with the milk and two tablespoons of butter. Mix well and season to taste with salt and black pepper. Add the cooked onions and cabbage, then stir thoroughly to combine.
Use the last tablespoon of butter to coat the bottom of a cast-iron skillet or cake pan. Spread the potato mixture evenly in the skillet, pressing gently so it will stay together. Top it with the shredded cheese and bake for 20 minutes. If you want charred spots, then increase the temperature and broil it for 2-3 minutes before serving.
- I used russet potatoes, but Yukon Gold would be good as well. The milk can be whatever you have on hand, or go crazy and use some cream or half and half. In a pinch, even instant mashed potatoes would work, but they might not stay together when serving.
- Savoy cabbage is perfect for this dish because the ruffled leaves are a little thinner, but you could always use white cabbage or Napa cabbage if you can't find it.
- Traditional bubble and squeak is also made on the stovetop to get a crusty top and bottom, but this oven doesn't require any flipping or baby-sitting.
- Any leftover vegetables from a classic roast dinner would be good additions: carrots, brussels sprouts, and peas can be stirred into the mashed potatoes before baking.
- If you absolutely must have a sauce, go with hearty brown gravy, served on the side.
If you want more ideas for dinner, check these recipes out.
*Photos by Sarina Petrocelly
Are you a big fan of bubble and squeak? Have you had it before or even heard of it? Let us know in the comments.